Halloween Pumpkin Cupcakes
Halloween is the perfect excuse to bake something a little spooky, and these Halloween Pumpkin Cupcakes are one of my favorite treats for the season.
Ingredients
For the cupcakes
- 1½ cups all-purpose flour
- 1¼ cups pumpkin puree
- ¾ cup packed light brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the cream cheese frosting
- ½ cup unsalted butter softened
- 8 oz full-fat cream cheese softened
- 2½–3 cups powdered sugar
- 1 teaspoon vanilla extract
For decorating
- Orange and black sprinkles
- Candy pumpkins edible eyes, or other Halloween decorations
Instructions
- Prepare the oven: Heat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Mix dry ingredients: Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt in a bowl.
- Make the batter: In another bowl, whisk pumpkin, brown sugar, eggs, oil, and vanilla. Gently fold in the dry ingredients until just combined.
- Bake: Divide batter between liners, filling each about two-thirds full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Make frosting: Beat softened butter until creamy. Add cream cheese and beat until smooth. Gradually mix in powdered sugar and vanilla until fluffy.
- Decorate: Pipe frosting onto cooled cupcakes and finish with Halloween sprinkles, candy pumpkins, edible eyes, or other decorations. Serve and enjoy!